Baja Style Fish Tacos

The best Baja style fish tacos recipe and gluten-free if you use corn tortillas. Lots of variations of the this popular dish are out there, but the true perfection of a fish taco lies in the heart of Baja California. I’m in Indiana, but you can make this anywhere!

There are a few essential components to a Baja fish taco‘s authenticity. There’s a Mexican sour cream compared to Creme Fraiche, a beer batter composed of a cerveza that enhances the fish when frying, and crunchy green cabbage.

Baja California is this huge mass of peninsula that sits in the northern part of Mexico. It’s surrounded by a few oceans, which makes the food in this amazing area rich and abundant with seafood. Fish is quite vast in the region and it’s said that the fish taco, in fact, originated in Baja California.

I remember taco stands and trucks while living in California. They were so popular and remain extremely popular today. I have always associated fish tacos with California and blue oceans.

This Fish Taco Is…

• Restaurant style in your own home: There’s no reason to go out and try to find this meal, especially in the midwest. It’s a delicious recipe for any date night or small, intimate gathering.
• Perfect for summer: It’s the best summer recipe and you will wow your friends and family with how homemade it is!
• Filling: With all of the natural ingredients like silky avocado and crunchy red cabbage, your belly will be nice and content along with all of your guests.

Ingredients

• Fish: In this recipe, I used Mahi-mahi as my fish. One of the most authentic fried fish to use for baja style fish tacos is halibut. I used Mahi-mahi because I love the sturdiness of it when cooking and frying.
• Red cabbage: Green cabbage is usually used, however, I used red cabbage here. The green cabbage tends to have a sweeter flavor. So, if you want a more earthy tone, I suggest thinly sliced red cabbage.
• Gluten-free flour: Cup4Cup is an excellent choice for frying up Mahi-mahi. It’s a go to for many Celiacs and you can purchase it just about anywhere.
• Avocado: You’ll want avocado for your sauce. And cut it evenly so you can use the skin for presentation!
• Cilantro: Cilantro is a staple herb for any Baja style fish taco. You just can’t go without it!
• Serrano pepper: This pepper adds a unique and spicy flavor to the dish. You can substitute this with jalapeno peppers or even chili power if needed.
• Corn tortillas: You will want corn tortillas to make this dish gluten-free. Many brands are labeled gluten-free certified, such as Mission corn tortillas in stores. Or you can make your own homemade tortillas!

How to Make Gluten Free Baja Fish Tacos

1. Step 1: Prep the cabbage. Slice thin pieces of cabbage then sprinkle kosher salt over them while in a colander. The cabbage will drain some of its moisture this way.
2. Step 2: Fry the fish: Coat the fish with flour then fry in olive oil. I use olive oil because I love the taste of the fish when using olive oil. Just be careful it doesn’t splash back at you and submerge the fish about 1/4 way up in the oil. You’ll need about 3 minutes on each side with a good cut of fish.
3. Step 3: Make the sauce: Add avocado, cilantro, water, lime juice and pepper to a mini food processor. For a thinner sauce, you can add more water. You can display the sauce inside a half of an avocado skin!
4. Step 4: Fry tortillas: If you buy store-bought, you’re gonna have to fry them for your fish tacos. You don’t need much oil; just enought to skim the bottom of the skillet. Don’t fry for too long, or they will become tough and too hard to work with.
5. Step 5: Assemble and serve: Serve the sauce inside a clean half of avocado skin, then place the taco ingredients inside the fried tortillas. Taco stands are perfect to use to present this recipe.

Variations

• Halibut: Use halibut for an authentic Baja fish taco. You can also substitute cod for the Mahi-mahi if preferred.
• Mexican sour cream: Add some to the sauce for authenticity! You can find Mexican sour cream in local ethnic markets or in chain grocery stores with ethnic isles.
• Hard shelled tacos: Change up the taco if you’d like! If you don’t want to quickly fry a soft gluten-free tortilla, simply buy gluten free hard taco shells to assemble with.

Storage Tips

• Sauce storage: If you have left over green sauce, you can freeze it in a small air tight baggie.
• Serve fresh: I don’t recommend leftovers for this dish as they may become soggy. This gluten free Baja fish style taco recipe is one that is made to eat fresh.

Serving Suggestions

This recipe is perfect for a small, intimate crowd when it’s warm outside! Invite a few guests over and surprise them with Baja fish tacos that are gluten-free, which they won’t suspect. Serve it up with some favorite authentic drinks! They can be alcoholic or non-alcoholic, of course. For a tasty marguarita, I highly recommend this Spicy Pickle one from Tieghan to pair with these fish tacos.

If you don’t want to wrap it all, you can fry up your own gluten-free tortilla strips! Then drop in a bowl and top with everything.

Tips & Tricks

• Pat dry: You don’t need to rinse fish, but patting it dry with paper towels to get it started before prepping is a good idea.
• Be careful: If using olive oil to fry, be careful the oil doesn’t splash back up at you. I use a grease splatter screen that is wonderful.
• Add flavors: Add some other flavors to this dish! You can make a gluten-free beer batter to coat the fish, chopped tomatoes for tang, or a dollop of sour cream.

Best Baja Style Fish Tacos

Jennifer Reidy

The best fish taco recipe is Baja style. And naturally gluten-free, if you use corn tortillas. Lots of variations of the this popular dish are out there, but the true perfection of a fish taco lies in the heart of Baja California.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Course Main Course

Cuisine Mexican

Servings 6 tacos

Ingredients

  

• 2-3 cups Red cabbage thinly sliced
• 1 dash Hefty dash of Kosher salt
• 3 fillets Mahi-Mahi Clean, patted dry
• Gluten-free all purpose flour (for dredging fish) I use Cup4Cup
• 1 whole Avocado
• 1/2 cup Chopped and packed fresh Cilantro leaves
• 3/4 cup Water
• 2-3 tbsp Fresh lime juice or more if desired
• 1/2 Serrano chile pepper seeded, minced
• 6 Gluten-free tortillas yellow or white
• Oil for frying I use olive oil

Instructions

 

• For red cabbage, wash several pieces of red cabbage.
• On a cutting board, slice red cabbage finely and very thin.
• Place in a colander and mix with a hefty dash of kosher salt. The salt will release moisture in the lettuce, resulting in less crunch. It will also flavor the cabbage, adding a great taste to the tacos. Let sit.

For Sauce:

• Add avocado, cilantro, water, lime juice and pepper to a mini food processor. Chop until a puree forms. Your sauce should look bright green and slightly thick. Add more water to thin if needed.

For Fish:

• Heat a non stick skillet with enough olive oil so that the fish is submerged only about 1/4 of the way up. You don't need too much.
• Salt and pepper both sides of mahi-mahi, and press slightly.
• Add flour to a medium sized bowl, then drench fish fillets in flour. Make sure all sides are coated and press flour into fish slightly.
• Gently shake off excess flour and place in hot skillet.
• Fry on each side for approximately 3-4 minutes, or until gold brown.
• When fish is done, set aside on a plate of paper towels.
• Slice each mahi-mahi fillet in half, length wise.
• Build your tacos by placing fish inside fried tortilla shells, then top with sauce and cabbage. Add other fixings if desired.

Notes

• If you have left over green sauce, you can freeze it in a small, air tight baggie.
• You can make the cabbage first, then taco shells, then sauce, and followed by the mahi mahi.

Keyword avocado sauce, Baja style fish tacos, gluten free tacos